Creamy Broccoli Cheddar Soup

Ingredients

• 4 tablespoons unsalted butter
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 large head fresh broccoli, trimmed and roughly chopped
• 3 tablespoons flour
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup freshly grated sharp Cheddar cheese, plus extra for topping
• Salt and white pepper
• 1-2 fresh rosemary sprigs , for topping

Instructions

In a large Dutch oven or port, melt the butter. Add the celery and onion and stir until tender, about 8 minutes.

Add in the broccoli and cook for about 5 minutes. Sprinkle the flour all over the vegetables and gently mix to incorporate. Carefully pour in the chicken broth and bring to a boil. Reduce to a simmer, cover, and cook until the broccoli is tender, about 20 minutes. Be sure to stir occasionally.

Carefully ladle or pour the vegetables and broth into a blender and process until smooth. Return the soup to the pot and stir in the cream and shredded cheese. Heat the soup until hot, but do not bring to a boil. Add a pinch of salt and white pepper to the pot and mix well. Top with additional shredded cheese, if desired.